Yield: 40 servings

Peanut Butter Cracker Toffee

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 40 saltine crackers (or club crackers)
  • ¾ cup unsalted butter
  • ¾ cup granulated sugar
  • ½ cup creamy peanut butter, divided
  • 1 package (11 ounce) white chocolate chips


  1. Line a 15x10x1-inch baking sheet with parchment paper. Lay crackers in a single layer to cover the bottom of the pan. Set aside. Preheat oven to 375°F.
  2. In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once boiling, remove from heat and add ¼ cup peanut butter and stir until smooth. Pour over crackers.
  3. Bake for 10 minutes. Remove from oven and cool completely.
  4. In a small, microwave safe bowl, combine white chocolate chips with remaining ¼ cup peanut butter. Microwave for one minute, stir until smooth. If not completely melted, heat for 15 second intervals, stirring each time to test for smoothness. Pour over slightly cooled (they can still be a little warm) toffee.
  5. Cool completely (I put it in the refrigerator to speed set the toffee).
  6. Once cooled, cut into bite sized pieces and enjoy. Store in airtight container.


  • Club crackers or graham crackers can be substituted for the saltines.

Nutrition Information:



Serving Size:

1 piece

Amount Per Serving: Calories: 82Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 44mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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